Cooking From Memory ~ A Recipe Journal

Braised Ribs with ‘Twenty-Four Hour’ Sauce

Posted in Beef,Pork,Sauces by Paul Gauche on June 19, 2009


(Photo Credit: Braised Short Ribs Romulo Yanes)

Ingredients ~

  • 2 T Olive Oil
  • 4 # Short Ribs
  • 4 carrots
  • 1 onion
  • 1 leek (use just the white part)
  • 4 cloves garlic
  • 1 carton beef broth
  • ½ cup prepared BBQ sauce of your choice
  • 1 cup red wine (cabernet)
  • 2-3 sprigs fresh thyme (or 1 Tablespoon dried Thyme)
  • salt and pepper to taste
  • 6 Tablespoons butter

Method ~  

It is best to begin this process one day ahead.

In a large saucepan, heat the olive oil and brown the ribs on all sides. Transfer to a large cooking pot.  Deglaze the pan with some beef broth or red wine and pour over the meat.  Rough-chop the carrots, onion, leek, garlic, and place in a food processor with ¼ cup beef broth and process into a ‘mash.’ Transfer the mash to the large cooking pot.  Add the BBQ sauce, beef broth, wine, thyme, salt and pepper.  The ribs should be covered with the braising liquid.  Simmer for 3 hours or until meat is ‘fall-off-the-bone’ tender.  Carefully remove the meat from the braising stock, transfer to a plate.  Cover the ribs and refrigerate 8 hours. Strain the solids from the braising liquid and refrigerate the sauce for 8 hours.  When you are ready to grill, reduce the sauce until it is thick and rich.  Once it is reduced, add the butter and basted the ribs while they are cooking on the grill.  Grill the ribs “low & slow” using indirect heat method, basting regularly with the reduced braising liquid.


~~With thanks to Paul Dean


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